Lorna Maseko, an internationally renowned chef and TV personality, visited the Karoo during an episode of Homegrown Tastes South Africa - a show on BBC Lifestyle.
She was joined by beloved ‘Big Chef’ Jason Fortuin from Graaff-Reinet and together they cooked up a storm.
Here are the recipes that Lorna prepared during the show.
ICYMI | Catch local Graaff-Reinet chef on BBC Lifestyle show
Karoo lamb chops with spekboom chimmichuri
Ingredients:
6 Thick cut lamb loin chops
Basting sauce:
Juice of a fresh lemon
¼ cup olive oil
12 cloves of garlic, crushed
2 tbsp chopped fresh rosemary
Salt and pepper
3 tbsp chutney
Method:
- Mix the basting sauce ingredients (except the chutney) well.
- Leave the chops to marinate in the sauce for 30 minutes.
- Thread the chops onto 2 skewers so all the fat is on one side.
- Cook in a pan for 3 - 5 minutes (fat side down), the skewers help the chops to stay up right.
- Meanwhile add the chutney to any residual marinade.
- Then remove from the skewer and cook for 2 - 3 minutes on each side.
- Add the basting sauce towards the end and let the chops get a beautiful caramelized layer.
Spekboom Chimmichurri
Ingredients
A handful fresh parsley, chopped
A handful fresh coriander
2 - 3 tbsp red wine vinegar
¼ cup olive oil
1 garlic clove, finely grated
2 tsp wholegrain mustard or honey for some sweetness
Salt and freshly milled pepper
¼ cup spekboom, the leaves stripped off the stalks
Method
- Blend all the ingredients except the spekboom - the spekboom should be chopped finely and added towards the end.
Parmesan and truffle pap
Ingredients
2 cups chicken stock (or 2 cups milk)
¾ to 1 cup mielie meal
1 cup parmesan
Salt and pepper
3 tbsp butter
Method
- Heat the chicken stock or chicken stock fond and milk (or you can go half and half).
- Stir in the mielie meal and cook with the lid on for 10 - 15 minutes over a very low heat.
- Add cheese and butter and season well.
